Try this Goan butter bean curry for a quick plant-based meal with coconut, spices, and beans, ready in 20 minutes and served best with rice.
Ingredients
- 4 tbsp desiccated/dried shredded coconut
- 2 tsp mild chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Zest and juice of 1 lime
- 1 tsp mango chutney
- 4 garlic cloves peeled
- 4cm/1 ½ in piece of fresh ginger you can leave the skin on
- 2x 400g/14oz cans or 1 big jar butter beans/lima beans
- 1 onion
- A glug of light olive oil
- 1 tbsp tomato paste
- 1 tsp tamarind paste
- 1x 400g/14oz can coconut milk
Instructions
- Pop the desiccated coconut, spices, lime zest and juice, mango chutney, garlic and ginger in a food processor with a splash of water and process until it forms a nice paste. Pour that into a large Tupperware, then drain the butter beans and mix them into the paste. Set them to one side.
- Do me a favor and peel and dice your onion, then throw it (gently) into a large, deep frying pan over a medium heat with a little bit of oil and let it soften. Once that do be softened, add the tomato and tamarind pastes, give it a quick stir, then add the marinated, curried butter beans in their paste.
- Fry for a couple more minutes, then pour in your coconut milk lavishly and stir. Chop up the fresh mint and, when you’re ready, serve in bowls with a good helping of cooked rice and a sprinkle of that mint I just told you to chop.
COOKING ADAPTATIONS
You could slow cook this by making the paste, then throwing everything at the same time in the slow cooker for 2–3 hours on a medium setting.
STORAGE
Curry on its own will freeze well for up to 1 month and keep for 5 days in the fridge.